Charred Broccolini with Anchovy Crumbs

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• 20 oz broccolini, trimmed
• 4 tbsp extra-virgin olive oil
• 8 tbsp coarse sourdough breadcrumbs
• 4 anchovy fillet in oil
• 2 garlic clove, grated
• 1 lemon, for zest and juice
• Flaky saltto taste

Instructions

Amounts and pan sizes below are written for 4 servings and update with your serving size. Tap a step to keep your place — the rest gently fades back.

1. 01Step 1 — Make the crumbsWarm 2 tbsp olive oil in a small skillet over medium heat (about 300°F). Melt in 4 anchovy fillet with 2 grated garlic clove, then add ½ cup breadcrumbs and toast 2 to 3 minutes until deep gold and crisp. Tip onto a plate.
2. 02Step 2 — Char the broccoliniHeat a heavy skillet dry over high heat until it reaches about 450°F, roughly 3 minutes. Add 20 oz broccolini in a single layer — work in batches if the pan is crowded — and leave until blackened in patches, about 3 minutes, then turn.
3. 03Step 3 — Steam brieflyAdd 2 tbsp water, cover, and steam 90 seconds so the stems turn tender but keep their bite.
4. 04Step 4 — Dress and serveToss with the remaining 2 tbsp olive oil plus the juice and zest of 1 lemon. Pile onto a warm platter and scatter over the crumbs and a pinch of flaky salt.